All recipesCopy linkPrintSaveBeef & LambLeg of Lamb with Lemon, Garlic & HerbsRoasted leg of lamb with a lemon, garlic, and herb coating, served with a demi-glace sauce.lambroastlemongarlicherbBatch size½×1×2×3×Ingredients0 of 6 gatheredClear all⅞ lb leg of lamb (reduce quantities for 1/2 leg)¼ cup fresh lemon juice6 cloves garlic, minced3 tbsp chopped fresh rosemary or thyme (or 1 1/2 tsp dried)1 tbsp coarse salt2 tsp cracked pepperIngredientsSauce0 of 3 gatheredClear all1 shallot, sliced2 packages Knorr demi-glace1½ cups chicken brothInstructions1Preheat the oven to 425°F.2Rub the leg of lamb with the lemon juice by hand.3Pat on the garlic and herbs.4Finish coating with the salt and pepper.5Put the lamb in a rack in the roasting pan and cook for 20 to 30 minutes, depending on the size of the leg.6Reduce the heat to 350°F and cook for another 40 minutes to an hour, depending on the size of the leg. An internal temperature of 145°F is good.7Allow the leg to rest for 20 minutes before carving.8For the sauce: Prepare the demi-glace in a saucepan and set it aside.9Remove most of the fat from the roasting pan and discard it.10Heat the pan on the stovetop at medium heat.11Add the shallots and cook for 30 seconds.12Add the chicken stock and reduce by half.13Combine with the prepared demi-glace.Reset this recipe